Makes 2 servings
XO sauce is a delicious spicy seafood sauce that is originally from Hong Kong. It is one of my favourite sauces and it's very versatile, once you've made it you can keep it in the fridge and use it as a dipping sauce or as a stir fry sauce. XO is named after XO Cognac as it's thought of as a high quality sauce. This is mainly because the dried scallops used in making the sauce are quite an expensive ingredient.
*Below I've stated to use Jinhua Ham, this ham is hard to get a hold of as not every Chinese supermarket stocks it! You can easily swap it for prosciutto and it'll still have a very similar taste!
• 1/4 cup of dried scallops
• 1/4 cup of dried prawns
• 1/4 cup of Jinhua Ham (Chinese bacon)*
• 3x shallots chopped
• 4x cloves of garlic sliced
• 2x dried chillies sliced
• 1/4 cup of soy sauce
• 1x tsp salt
• 1x tsp sugar
• 2x cups of vegetable oil
Step 1: Place the scallops and prawns in water overnight and then shred them with your hands and place on paper towel. (Reserve the water)
Step 2: Heat up 1 cup of oil on low heat and add the scallops in, fry them for a couple of minutes until crispy and remove from oil.
Step 3: Add the remaining cup of oil and fry the shallots, garlic and prawns for a few minutes and then add the Jinhua ham, chillies and cook for further couple of minutes. Make sure heat is still low.
Step 4: Add the scallops back in as well as a cup of the reserved water from the soaking, the salt and the sugar and simmer for half an hour or until the water evaporates.
Step 5: Let it cool a little and then using a hand blender or food processor, give everything a quick blend so that it's not so chunky.
Bowl by @imperfect_ceramics